Old School Pastry from PastrySampler.com
This recipe for Chess Pie comes from Buckeye Cookery and Practical Housekeeping (Estelle Woods Wilcox, Buckeye Publishing Company, 1877). For modern recipes, I’ve listed three different Chess Pie recipes on the Pastry Sampler blog as well as a few supposed origins of Chess Pie. The …
Olive M. Hulse gave some great advice all throughout her book, Desserts. My 1912 edition features thick pages with print struck heavy onto the pages so that the stamped text is just slightly readable on the opposite side. Her one piece of pie advice stuck …
My perfect pie crust recipe is the one pie crust recipe I use most frequently. It makes a big batch, rolls out easily, and is practically foolproof. There are lots of different versions out there for a ‘perfect pie crust’ and most generally have the …
Miss Leslie, in her book Seventy-Five Receipts, gives great tips for fruit pies still applicable today. Her book’s fourth edition (printed in 1832) has these tips: Stone peaches and plums by cutting in half first, not cutting around the pit. Same with cherries. (Although modern …
Okay, this is a combo pastry-savory item. It uses organ meats, and is heavily spiced with cloves, mace and cinnamon, and is even laced with both white wine and brandy and perfumed with rose water. This recipe is from Miss Leslie’s book Seventy-Five Receipts for …